Shrimp Cheung Fun

Name: Shrimp Cheung Fun
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 100 g rice flour; 12 g cornstarch; 10 g water chestnut starch; 1/4 tsp salt; 1 tsp salad oil; 200 ml water; 200 g shrimp (deveined, washed, and drained); 200 g char siu, diced; 180 ml soy sauce; 60 g sugar; 5 g salt; 12 g chicken bouillon powder; 300 ml hot water; 1/4 tsp white pepper; 1/2 tsp sesame oil; 1/4 tsp salt (Seasoning B); 1/4 tsp MSG (Seasoning B); 1 tbsp cornstarch (Seasoning B); 1 tsp sesame oil (Seasoning B); 1/6 tsp white pepper (Seasoning B); 1 tsp cornstarch (Seasoning C); 1 tsp sesame oil (Seasoning C)

Steamed rice noodle rolls filled with shrimp and char siu, served with a house soy sauce.

45 min

Easy

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Ingredients

rice flour 100 g

cornstarch 12 g

water chestnut starch 10 g

salt 1/4 tsp

salad oil 1 tsp

water 200 ml

shrimp (deveined, washed, and drained) 200 g

char siu, diced 200 g

soy sauce 180 ml

sugar 60 g

salt 5 g

chicken bouillon powder 12 g

hot water 300 ml

white pepper 1/4 tsp

sesame oil 1/2 tsp

salt (Seasoning B) 1/4 tsp

MSG (Seasoning B) 1/4 tsp

cornstarch (Seasoning B) 1 tbsp

sesame oil (Seasoning B) 1 tsp

white pepper (Seasoning B) 1/6 tsp

cornstarch (Seasoning C) 1 tsp

sesame oil (Seasoning C) 1 tsp

Instructions

Make the Sauce

Combine soy sauce, sugar, salt, chicken bouillon powder, hot water, and white pepper in a pot. Bring to a gentle simmer over low heat, then drizzle in sesame oil to finish. Set the sauce aside for serving.

Prepare the Fillings

Whisk together the rice flour, cornstarch, water chestnut starch, salt, salad oil, and water until smooth to form the rice noodle batter. Devein the shrimp, rinse and pat dry, then toss with Seasoning B to make the shrimp filling. Dice the char siu and mix with Seasoning C to make the char siu filling. Set both fillings aside.

Steam the Rice Rolls

Lightly oil a shallow round tray about 30 cm in diameter and place it in the steamer. Stir the rice batter, then ladle a thin layer (about 0.3 cm thick) onto the tray. Once the batter begins to set, arrange a line of shrimp or char siu filling across one quarter of the surface. Cover and steam for about 2 minutes.

Roll and Plate

Remove the tray from the steamer and use a spatula to roll the rice noodle sheet up. Transfer to a serving plate, cut into bite-sized pieces, and drizzle with the prepared sauce before serving.